Think strawberries and cream are reserved for Wimbledon, darling? Not anymore! How’s this for delicious decadence so easy and healthy you can enjoy it every day?

Forget oats. Quinoa is the crème de la crème of the grain/seed families. High in complete protein, it contains all nine essential amino acids and is especially well-endowed with the amino acid lysine, which is essential for tissue growth and repair. Quinoa also features a host of other health-building nutrients including manganese, magnesium, iron, copper and phosphorous, and best of all, it’s gluten-free!

Add strawberries and cashew cream and you’ve got a breakfast guaranteed to light up your morning and get your sparkle on!

Oh I am SO in love with cashew cream, Annette! ♥ Basically you just soak raw cashews in a bowl of water in your fridge overnight, then drain them and throw them into a blender with enough water to cover them. Blend until smooth and creamy and then use as a base for all sorts of deliciousness! Cashews don’t have a strong flavour on their own so you can add cinnamon, vanilla and agave nectar and use it in desserts, or you can do what I’ve been loving lately – using it to make creamy vegetable soups, mmmmmm…
It keeps in the fridge for at least 5 days.

Hey 🙂 thanks for passing by my blog, i’m enjoying yours so much! I just subscibed to your mailing list to be inspired every couple of days. How do you come up with all of these ideas??
So much creativity in veggies LOL!

haha, I don’t know! I didn’t even like cooking before I became vegan and now I can’t stop thinking about and photographing my food! 😉 I love your blog too. You make me giggle and I look forward to following your adventures. xx

I’ve become obsessed with cashew cream and have been thinking about quinoa for breakfast (which is why I always make sure to make extra and keep it in the fridge!)–thank you for this lovely recipe! Elizabeth